1/2 c. sugar
1/4 c. corn syrup
2 tbsp. water
2 egg whites (1/4 c.)
1 tsp. vanilla

Combine sugar, syrup and water in small saucepan. Cover; heat to rolling boil over medium heat. Remove cover and boil rapidly without stirring to 242 degrees on candy thermometer (or until small amount of mixture spins 6 to 8 inch thread when dropped from spoon).

As mixture boils beat egg whites until stiff peaks form. Pour hot syrup very slowly in a thin stream into beaten egg whites, beating constantly on medium speed. Beat on high speed until stiff peaks form. Add vanilla during last minute.